Ingredients
2
bags (12 oz each) frozen broccoli, carrots and cauliflower
2
teaspoons Old Bay™ seasoning
1
teaspoon garlic powder
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
3
cups shredded deli rotisserie chicken
1
can (10 oz) condensed cream of Cheddar soup
1/2
cup water
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook broccoli, carrots and cauliflower as directed on bags.
Meanwhile, in 1-gallon resealable food-storage plastic bag, mix Old Bay™ seasoning and garlic powder.
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces. Place biscuit pieces in bag with seasoning; shake well to coat. Set aside.
In baking dish, mix vegetables, chicken, soup, water and 1 cup of the cheese until well blended. Arrange biscuit pieces on vegetable mixture.
Bake 32 to 38 minutes or until biscuits are deep golden brown and cooked through. Sprinkle with remaining 1 cup cheese. Bake 3 to 5 minutes or until cheese is melted.
